Broccoli Slaw (Printable View)
Crisp shredded broccoli and carrots tossed in a tangy creamy dressing with cranberries and sunflower seeds.
# What You'll Need:
→ Vegetables
01 - 3 cups shredded broccoli stems (or pre-packaged broccoli slaw mix)
02 - 1 large carrot, peeled and grated
03 - 1 small red onion, thinly sliced
04 - 1/2 cup red cabbage, finely shredded (optional)
→ Dressing
05 - 1/2 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon honey
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Extras
10 - 1/3 cup sunflower seeds or sliced almonds
11 - 1/3 cup dried cranberries or raisins
# How-To Steps:
01 - In a large mixing bowl, toss together the shredded broccoli stems, grated carrot, sliced red onion, and shredded red cabbage until evenly distributed.
02 - In a small bowl, whisk the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth and well blended. Season with salt and pepper to taste.
03 - Pour the dressing over the vegetable mixture and toss thoroughly, ensuring every strand is evenly coated.
04 - Gently fold in the sunflower seeds and dried cranberries, distributing them evenly throughout the slaw.
05 - Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Serve immediately if preferred.
# Expert Advice:
01 -
- It takes exactly fifteen minutes from fridge to table and requires zero cooking.
- The crunch is addictive and the tangy creamy dressing pulls everything together like magic.
02 -
- If you salt the vegetables and let them sit before dressing, they will release water and make the slaw soupy instead of crisp.
- Toasting the seeds takes sixty seconds in a dry skillet and transforms the entire dish from good to unforgettable.
03 -
- Use a food processor with the shredding disc to make quick work of broccoli stems and carrots.
- If the dressing tastes flat, a tiny pinch of sugar or an extra splash of vinegar usually fixes it instantly.